Ginger Cream Cookies

6 Reviews Add a Pic
Jeannie Green
Recipe by  Jeannie Green

“Soft ginger cookie. Tastes better after a few days in storage. My mom's recipe.”

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Adjust Servings

Original recipe yields 4 dozen



  1. Cream the shortening, sugar, egg, molasses and water. Mix in the flour, salt, ginger, nutmeg, cloves and cinnamon. Cover and chill for 1 hour.
  2. Preheat oven to 400 degrees F (205 degrees C).
  3. Drop teaspoonfuls of dough onto ungreased cookie sheets about 2 inches apart. Bake for about 8 minutes.

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Reviews (6)

Rate This Recipe


Have always loved these cookies and make them for Christmas each year. I take a can of cream cheese frosting (tint 1/2 with green and 1/2 with red food coloring) and then frost the cookies. MMMMMM



These cookies are GREAT!!! They almost melt in you mouth. For Christmas, I made a frosting with butter and confectioners sugar and vanilla. I frosted the cookies and put sprinkles on them. Wonderful.

Amy P.

Amy P.

I found these to be very dry & bland. I can see why the other reviewers added frosting.

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Amount Per Serving (24 total)

  • Calories
  • 102 cal
  • 5%
  • Fat
  • 3.2 g
  • 5%
  • Carbs
  • 17.2 g
  • 6%
  • Protein
  • 1.3 g
  • 3%
  • Cholesterol
  • 9 mg
  • 3%
  • Sodium
  • 186 mg
  • 7%

Based on a 2,000 calorie diet



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Ginger Snap Cookies


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Soft Molasses Cookies I